World’s Easiest & Healthiest Chocolate Cake

Posted on November 03, 2014
by
Anna | Natural Health Advocate

Last week I purchased a piece of marble cake at a corner coffee shop and came to find out that it had an expiration date of April 2015. April 2015? I was shocked. I truly thought it was made locally with fresh ingredients and delivered that same morning. Well, in the evening I decided to bake my mom’s favorite chocolate cake from memory and in the easiest way possible so I can repeat it quickly and at any time I have a craving for cake.

Mom always put one big grated apple in her chocolate cake to keep it moist and delicious. I made it with only organic and as many locally sourced ingredients as possible. And - believe it or not - you won’t need a mixer for this recipe. So this is a low carbon footprint, preservative-free healthy cake and one of the best natural snacks you can wish for.

Butter and flour a large (10-cup or bigger) bundt pan and place aside. Melt the rest of the butter in a saucepan at low heat.

Set out two big bowls. Separate the egg yolks from the whites putting the yolks in one bowl and the whites in the other. Peel and grate the apple. To the yolks, add the milk, grated apple, sugar, and melted butter. Beat the egg whites with a wire whisk using a quick circular motion. You want to put air bubbles into the mixture and for the egg whites to start foaming. Do not worry about creating a perfectly stiff mixture, just get the egg whites to foam as much as you can. In a third bowl, mix the flour with the backing soda.

Now gently add the fluffy egg whites to the yolk cake batter. Then slowly stir in the flour. At low heat, melt the teaspoon of butter, add the chocolate, and let the chocolate melt slowly. Add the melted chocolate to the batter last and stir gently but thoroughly.

Put the mixture into the prepared bundt pan. Bake in preheated oven at 350 degrees F for 40 minutes. Let cool and serve.

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